Hiatus Restaurant et Bar
Terrasse
Japanese
French
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Hiatus Restaurant et Bar

1 Pl. Ville-Marie #46EME

$$$$$
Fine Dining
Downtown
WEBSITEexternal link to place website

A multi-tiered hospitality concept taking over the upper floors of Place VIlle-Marie, Hiatus has truly set itself up to do it all: An outdoor terrasse with Mediterranean raw bar dining on the 44th floor, a bar with snacks on the 45th, and a full-fledged restaurant on the floor above that (the 46th and highest in the building) cooks up Japanese and French plates with technique interplay between the two cuisines. That translates to things like ramen or nori tacos as well as foie gras tartelettes and arctic char. With ambitious interior redesigns by Sid Lee Architecture, Hiatus has among the highest and most highly-prized tables in the city when it comes to lavish dining.

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Savsav
Coffee
Restaurant
Bar

Savsav

780 Brewster Ave RC-015

Coffee
Saint-Henri
WEBSITEexternal link to place website

Set below the 7m-high ceilings of a century-old heritage building in Saint-Henri, Savsav—a play on words from “ceux qui savent savent” (or IYKYK)—is the new all-day social club. Along with a beautiful, naturally-lit ambiance with custom furniture and a six-foot light fixture of white oak, waxed cord, and 60,000 handmade glass beads by artist @jamiewolfond, the project comes from BarBara alumni and serves coffee and tea by day and mostly natural private import wine and cocktails by night, as well as a menu for breakfast/lunch/dinner that evolves; there’s a different menu every week on Thursdays and Fridays.

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Stanley
Cocktails
Bar
Lounge
...

Stanley

1201 Boul. René-Lévesque O

Fine Dining
Downtown
WEBSITEexternal link to place website

Set inside the Sheraton Hotel downtown, the long lounge of Stanley is set below its towering three floors of windows looking out onto René-Lévesque Boulevard Ouest. Operating at just about all hours of the day, it ain’t just for people staying at the hotel, and that’s a good thing: Their menu is uniquely set up with different single-person and sharing portion options with only slight bumps in price. Want that steak or tartare platter for three or four people? No problem. Wolf it down for yourself? That’s an option, too. Thanks to its chef Alexandre Martin, all of it is cooked with an absolute precision you love to see in a hotel setting.

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